Rosemary Potato Latkes
A mashup of my Italian and Jewish heritage, these rosemary potato latkes, inspired by rosemary potato pizza, are traditional latkes studded with rosemary and topped with lemony ricotta cheese.
Ingredients
For the latkes
- 3 lb potatoes
- 2 exta large eggs
- 1 large onion
- 1/4-1/2 cup flour
- 1/2 tsp salt
- 6-8 sprigs fresh rosemary
- kosher salt or rosemary salt (see recipe) for finishing
- sour cream, apple sauce or lemony ricotta (see recipe) for serving
For the Rosemary Salt
- 1/2 tbsp kosher salt
- 1 tbsp rosemary
For the Lemony Ricotta
- 8 oz ricotta cheese
- 1-2 lemons, zested
- salt and pepper
Instructions
For the latkes
- Peel and shred the potatoes on the largest sized shred on the box grater or using a stand mixer or food processor with shredding blade. Remove the excess moisture from the shredded potatoes by wringing them in a clean kitchen towel.
- Halve and shred the onion the same way, removing the excess moisutre by wringing in a kitchen towel as well.
- Mix together the shredded onion and potato. Whisk the eggs in a sperate bowl and add to the potato mixture. Season with salt. Add the flour a bit at a time until the mixture is thick and does not contain too much extra moisture.
- Strip the rosemary leaves from the stems. You can chop the leaves if you want, or leave them whole. Mix them evenly into the latke batter.
- Cover the bottom of a heavy skillet with about 1/4 inch of oil. Heat over medium-high heat until oil is very hot and shimmering.
- Using your hands, form the latkes by taking about 1/4 to 1/2 cup of the latke batter and squeezing out the extra moisture between your your hands, then pressing it into a patty. Fry in batches until both sides are golden brown, 3-5 minutes per side. Add more oil to the pan between batches as needed. Sprinkle with sea salt (or rosemary salt, see recipe) while they are still hot.
- Serve with lemony ricotta (see recipe), sour cream or apple sauce.
For Rosemary Salt
- Roughly chop the rosemary leaves. Mix them into the salt with your fingertips, using the salt to crush them so they release their oil.
For Lemony Ricotta
- Combine lemon zest and ricotta to taste. Season with salt and pepper.
Notes
*** The latkes can be made start to finish and then frozen to be reheated later. Freeze them flat, not overlapping, on a tray for about 30 minutes, and then transfer to a ziplock bag for storage. When ready to serve, preheat the oven to 500. Remove them from the freezer (they don't have to be thawed) and bake them on a screen or wire rack until hot and crispy, flipping once in the middle of cooking, about 5-10 minutes per side.